Job Summary The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant ensuring high standards of food quality service hygiene and guest satisfaction The role includes team leadership financial oversight and operational excellence to ensure the restaurant runs efficiently and profitably Key Responsibilities 1 Operations Management Supervise daily restaurant operations to ensure smooth and efficient service Coordinate with the kitchen and bar teams for seamless service delivery Ensure all areas of the restaurant are clean well-maintained and ready for guests Enforce compliance with health safety and sanitation standards 2 Staff Management Hire train supervise and evaluate restaurant staff servers hosts cashiers etc Prepare staff schedules and ensure adequate coverage during all shifts Conduct regular briefings training sessions and performance reviews Foster a positive work environment and promote teamwork 3 Customer Service Ensure all guests receive excellent service and a high-quality dining experience Handle customer feedback complaints and special requests professionally Build strong guest relationships to encourage repeat business and positive reviews 4 Financial Management Monitor daily sales manage budgets and control operational costs Track and analyze key performance indicators KPIs such as revenue labor cost and food cost Manage inventory purchasing and supplier relations Oversee cash handling POS systems and end-of-day reports 5 Marketing Promotion Coordinate with marketing teams to execute promotional campaigns and events Ensure the restaurant maintains a robust online presence social media reviews etc Participate in local outreach and promotional activities to attract new customers Requirements Minimum 3-5 years of experience in a supervisory or managerial role in the restaurant industry Strong leadership communication and interpersonal skills Solid knowledge of restaurant operations customer service and food safety standards Financial acumen including budgeting forecasting and cost control Proficiency in using POS systems and restaurant management software Ability to multitask solve problems quickly and work under pressure Preferred Qualifications Degree or Diploma in Hospitality Management Business Administration or related field Experience in fine-dining casual dining or QSR environments Certification in food safety or hygiene e g HACCP Familiarity with local labor laws and health regulations Job Type Full-time Work Location In person